Your Guide to a Great Ceviche
One of the simplest seafood preparations (yet best-kept secrets) is ceviche. You’ll find this classic dish dotting menus all over the south, but there’s no reason you can’t prepare a version of your own. Ceviche involves marinating fish in citrus juice to flavor and cook the ingredients. This vibrant dish is perfect in the spring and summer when you crave something a bit lighter on a hot afternoon. At North Beach Fish Camp, we’ve mastered the art of fresh ceviche. Here are a few tips passed along by our top chefs:
Select Fish that’s Fit for the Cooking Process
Using an acid like citrus juice to prepare food is unique. While this technique is nothing new, it’s certainly not as common as our traditional methods. Along with shrimp and scallops, it’s best to use a semi-firm white fish from the sea. Old or pre-frozen fish loses its flavor and color, which makes it a poor choice for ceviche. Fresh is best when it comes to this dish. The bright color and explosive flavors are what make ceviche so great, which are only accomplished when using fresh fish.
This is one of the most complex parts of ceviche preparation. To be completely honest, you may have to experience a few trial and errors before you get it right. The ideal cook time for small chunks of fish or shellfish is 10 to 20 minutes. If you over-marinate, the fish falls apart and becomes unappealing. On the flipside, under-marinating results in undercooked fish.
Select Accoutrements You Crave
A great ceviche is so much more than just citrus and fish. When it comes time to select additional ingredients, opt for vegetables that offer bright colors and crunchy textures. Various bell peppers and jalapeno are our favorite choices, with lima beans and scallions close behind. Whatever you choose, it’s important to slice them all the same size so everything marinades evenly.
Use the Right Amount of Ingredients
We’ll break it down for you to keep things simple. Every one pound of fish requires ½ a cup of freshly squeezed lemon or lime juice. If you add diced vegetables, splash in a bit more juice to account for the increased volume of ingredients. We know it’s tempting to cut corners with bottled citrus juice, but please trust us on this one — the only way to create great ceviche is with fresh citrus.
Taste the Real Deal at North Beach Fish Camp
It’s hard to prepare a brand new dish without having a point of reference. Because of ceviche’s finicky preparation, our best recommendation is to get a feel for the ideal final result. Pop into one of the Fish Camp locations this spring to sample our seasonal ceviche.
Book your reservation today. We can’t wait to see you!